Summary

Ingredients

• 2 cloves garlic)
• 10 cherry tomato (s)
• 0.5 ½ bunch basil
• 1 small Glass capers
• 250 g mozzarella
• 200 g orecchiette
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Cook the orecchiette in a saucepan with salted water.
2. Meanwhile, press the garlic cloves through a press, halve the cherry tomatoes, roughly chop the basil, drain the capers and cut the mozzarella into small cubes.
3. Stew the garlic in a large enough pan, along with the quartered tomatoes and the olive oil, over a medium heat for 5 minutes.
4. Now the orecchiette should be ready. Drain these and add to the pan with the tomatoes and garlic. In addition, add the basil and capers. Let everything stand on a low flame for about another five minutes, season with salt and pepper to taste.
5. Caution: The capers naturally add some salt to the dish, so don`t over-salt them.
6. Remove the pan from the heat and - to prevent large lumps of mozzarella from forming - only now stir in the mozzarella cubes and serve immediately afterwards.